One batch makes 2 and 1/2 cups which is approximately the amount you would get from two 10.5 ounce cans of condensed soup. You can halve or double the recipe.
To use in a casserole, use 1 and 1/4 cup of condensed mixture whenever a recipe calls for one can of condensed soup.
To eat this as a soup, mix condensed soup with equal amounts milk, heat, and serve (to prepare the entire batch as a soup, mix with 2 and 1/2 cups of milk, heat and serve).
- 6 Tbsp. unsalted butter, cut into pieces
- 6 Tbsp. all-purpose flour
- 1 cup non-fat milk
- 1 cup unsalted chicken stock
- ¼ tsp. salt (or more to taste)
- ¼ tsp. garlic powder
- 2 cups finely chopped mushrooms
- In a medium saucepan over medium heat melt butter.
- Remove from heat. Whisk in flour until it forms a smooth paste.
- Drizzle in milk a bit at a time while whisking, making sure it stays smooth.
- Drizzle in the stock a bit at a time while whisking, making sure it stays smooth.
- Return to medium high heat. Stir until it comes to a boil and thickens.
- Remove from heat.
- Put mushrooms in a microwave-safe bowl. Microwave on high for 30 seconds at a time until all are softened.
- Stir mushrooms and any juices that are in the bowl into the soup mixture.